Creamy Chocolate Cashew Ice Cream
Place ice cream maker bowl in the freezer for 6-8 hours, overnight or until frozen.
Melt coconut oil in sauce pan.
Place all ingredients into a high-speed blender. Process until nice and creamy.
Place the liquid into a bowl and place in the fridge until completely cool (3 hours minimum). *** Do not skip this step or it will not work.
Once the liquid has cooled and the ice cream maker bowl is frozen - place the liquid into the ice cream maker bowl. Turn on the ice cream maker and start mixing. It will only take about 10-15 minutes from here. Mix until it looks like soft-serve ice cream. Enjoy some now or place in the freezer if you like your ice cream a bit more firm.
Once you place the ice cream into the freezer, it will harden up like a rock. So, make sure you take it out 5-10 minutes before serving and wait until it has melted to your desired consistency.
2 cups Raw Cashews
2 1/2 cups Almond Milk
1/2 cup Coconut Oil (melted )
1/4 cup Cacao Powder (Add 2 TBSP or more to taste. This is the amount I use and recommend as you do not want too much as it can become chalky.)
1/4 cup Maple Syrup
1/4 cup Coconut Sugar (Start with 1/4 cup and work up to desired sweetness. If you like additional sweetness you can add up to 1/2 cup without altering the texture of the ice cream.)
1 tbsp Pure Vanilla Extract
1/8 tsp Sea Salt